1 ts Salt
Fresh-ground pepper
1 ts Mustard
10 fl Olive oil
1 ts Sugar
3 1/2 fl Vinegar
1 Egg, or
2 tb Cream
Stock or water
Blend together all the ingredients except the stock or
water in a blender or food processor until quite
smooth. Add enough stock or water to give a lightly
coating consistency. Put in a screwtop jar and keep
in the refrigerator. Use within 3-4 days.
